Alem Beisembayeva
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Alem Beisembayeva has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Aigul Tayeva
Almaty Technological University
1 shared publication - Berdikul Rskeldiyev
Almaty Technological University
1 shared publication - Irina Mikhailovna Chernukha
V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
1 shared publication - Mamura Absalimova
Department of Food Technology, Almaty Technological University, 100 Tole bi Str., Almaty 050000, Kazakhstan
1 shared publication - Zhadyra Imangaliyeva
Almaty Technological University
1 shared publication
Latest Publications
- Open Access
Development of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials
This study developed a technology for restructured meat products (RMPs) from culled cow meat using the bioprotective culture Lactobacillus sakei (SafePro B-2, 1011 CFU/g) and fortification with L-selenomethionine or zinc citrate. Four variants (Control, SafePro B-2, SafePro B-2 + Se, and SafePro B-2 + Zn) were produced under identical processing conditions and assessed for microbiological, physicochemical, textural, colorimetric, antioxidant, histological, mineral, and amino acid properties. Protein content remained high across all samples (up to 18.7%), while moisture increased by up to 1.4% compared to the control. The Zn-enriched sample showed the greatest cohesiveness and resistance to deformation (p < 0.05), with color stability under light exposure improving by up to 12.5%. Despite a reduction in FRAP antioxidant activity (up to 30.8% in buffer extract), the Zn-fortified product exhibited the highest levels of key essential amino acids, including leucine (12.9 mg/g) and lysine (12.6 mg/g). Microbiological analysis confirmed low total aerobic mesophilic counts (≤3.1 log CFU/g), with no detection of Salmonella spp. or Listeria monocytogenes. Histological evaluation revealed denser and more homogeneous protein matrices in fortified variants. Overall, L. sakei-driven bioprotection combined with Se/Zn fortification improved the safety and functional and nutritional characteristics of RMP from low-value beef, supporting sustainable and circular meat production.
Open AccessDevelopment of Technology of Restructured Meat Products Using Biotechnological Methods of Transformation of Functional and Technological Properties of Raw Materials
This study developed a technology for restructured meat products (RMPs) from culled cow meat using the bioprotective culture Lactobacillus sakei (SafePro B-2, 1011 CFU/g) and fortification with L-selenomethionine or zinc citrate. Four variants (Control, SafePro B-2, SafePro B-2 + Se, and SafePro B-2 + Zn) were produced under identical processing conditions and assessed for microbiological, physicochemical, textural, colorimetric, antioxidant, histological, mineral, and amino acid properties. Protein content remained high across all samples (up to 18.7%), while moisture increased by up to 1.4% compared to the control. The Zn-enriched sample showed the greatest cohesiveness and resistance to deformation (p < 0.05), with color stability under light exposure improving by up to 12.5%. Despite a reduction in FRAP antioxidant activity (up to 30.8% in buffer extract), the Zn-fortified product exhibited the highest levels of key essential amino acids, including leucine (12.9 mg/g) and lysine (12.6 mg/g). Microbiological analysis confirmed low total aerobic mesophilic counts (≤3.1 log CFU/g), with no detection of Salmonella spp. or Listeria monocytogenes. Histological evaluation revealed denser and more homogeneous protein matrices in fortified variants. Overall, L. sakei-driven bioprotection combined with Se/Zn fortification improved the safety and functional and nutritional characteristics of RMP from low-value beef, supporting sustainable and circular meat production.